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The Hirshon Tibetan Momo – མོག་མོག

  • Total Time: 0 hours


Units Scale
  • Sepen (Chili Sauce) Ingredients:
  • 1/2 cup onion cut into 1/8-inch dice
  • 6 tablespoons scallions, sliced paper thin
  • 2 teaspoons minced garlic
  • 1216 green and red Thai bird chiles, finely minced
  • 4 tablespoons soy sauce
  • 4 tablespoons safflower oil
  • 2 pinches of Himalayan pink salt
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala spice blend
  • 1 teaspoon ground emma (erma/yerma/Sichuan peppercorns) (optional but strongly recommended)
  • ***
  • Dough Ingredients:
  • 1 clove garlic
  • 1 1/2 cups Korean or Chinese noodle (or some other form of high gluten) flour, plus extra flour as needed
  • 5 tablespoons boiling hot, unsalted chicken stock, strained
  • ***
  • Filling Ingredients:
  • 1/2 pound finely minced (or ground) organic 80-20 beef or ground yak meat (strongly preferred)
  • 2 teaspoons vegetable oil + additional for the steamer
  • 1/3 cup onion, cut into 1/8-inch dice
  • 1/2 tablespoon ginger, grated on a microplane
  • 2 scallions, trimmed and sliced paper thin
  • 1/8 cup finely minced de-stringed celery
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped cilantro
  • 5 teaspoons soy sauce
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper to taste


  1. The dough:
  2. Mash the garlic in a mortar and pestle with a few tablespoons stock. Add the remaining stock and allow to steep 30 minutes.
  3. Put the flour in a bowl and make a well in the center. Strain the stock through a sieve into well in the flour. Use a circular motion with your fingers to incorporate the stock into the flour and then knead in the bowl or on the counter for 3 minutes or so to make a stiff smooth dough. Cover and let rest 30 minutes.
  4. Separate the dough into 4 pieces. Roll the pieces into 1 inch ropes. Cut or break the ropes into ½ ounce pieces and then roll into balls. Dust with flour and flatten slightly.
  5. Using a small rolling pin, roll the balls into 2 inch rounds, putting pressure on the edges. You want the edges to be thinner than the center. Dust with flour and stack.
  6. The filling:
  7. Put all of the ingredients into a bowl and mix until blended. Cook a small piece of the mixture and taste. Adjust seasonings if necessary.
  8. Put a tablespoon of filling in the center of each round. Pleat the edges to form the momo, then gently tug the ends and use your thumbs to massage the momo into a crescent.
  9. Brush an aluminum or bamboo steamer with oil to keep the momos from sticking.
  10. Set the momos in the steamer, so they aren’t touching.
  11. Set the steamer on top of a pot of boiling water and steam 15-20 minutes.
  12. The momo are ready when your fingers don’t stick to them.
  13. Serve immediately with Sepen dipping sauce.
  15. Combine the onion, 4 tablespoons scallions, garlic and chilies in a mortar and pestle.
  16. Add 2 tablespoons of oil and mash everything to a paste. Add the soy sauce and mash again.
  17. Heat the remaining 2 tablespoons of oil in small pan. Add the scallions and cook 1 minute. Add the paste and cook, stirring constantly, until aromatic. Add 4 tablespoons water and cook 30 seconds.
  18. Remove from the heat and stir in the cilantro, emma and cumin. Taste, then season with salt. Mix everything together and allow to macerate. Serve with momos.
  • Prep Time: 0 hours
  • Cook Time: 0 hours

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